Potato Chip Cookies
1 lb butter
1 cup sugar
1 tsp vanilla
3 1/2 cups flour (not self-rising)
2 cups crushed potato chips
1/2 cups roasted pecans, chopped
Cream butter and sugar. Add vanilla and stir in flour. Add potato chips and nuts. Drop by teanspoonfuls onto a greased cookie sheet. Cookies may be put close together as they do not spread very much. Bake for 12-15 minutes keeping a close eye on them.
Boiled Cookies
2 cups sugar
1 stick butter
1/2 cups milk
1/4 cups cocoa
Mix and boil for 1 and 1/2 minutes.
Remove and add:
2 1/2 cups oatmeal
1/2 cup peanut butter
1 tsp. vanilla
Beat, blend & drop by the spoonful on wax paper. No need to bake 'cause they'll harden by themselves.
Cherry Almond Balls
1/2 cup white Karo Syrup
1/4 cup orange juice
2 teaspoons almond extract
3 cups crushed vanilla wafers
Candied cherries
Mix Karo Syrup, orange juice, almond extract and vanilla wafers well. Mold one tablespoon of mixture around a candied cherry. Roll in colored sparkles or dip into dipping chocolate. Store in an airtight container.
Crunchy Fudge Bars
1 (12 oz) pkg butterscotch chips
1 (12 oz) pkg chocolate chips
1 cup peanut butter, crunchy
8 cups crispy rice cereal
1 cup powdered sugar
4 Tbsp butter
2 Tbsp water
Grease a 9 x 13 inch pan. Melt butterscotch chips with peanut butter over low heat; remove. Add cereal and stir until well coated. Press half of mixture into pan. Chill while preparing fudge. Set rest aside. Combine chocolate chips, sugar, butter and water. Stir over low heat until melted. Remove and stir well; pour over chilled mixture. Spread remaining cereal mixture over top. Press gently. Chill; remove from refrigerator 10 minutes before cutting into bars or squares.
Heavenly Dainties
2 packages (6 oz. each) butterscotch chips OR
chocolate chips
1 cup peanut butter
1/2 cup butter
1 package miniature marshmallows
Mix chips, butter and peanut butter together in the top of a double boiler. Heat and stir until melted (I do this in the microwave now).
Stir in half of the marshmallows and stir until melted.
Remove from heat and allow to cool about 10 minutes.
Stir in remaining marsmallows, when the mixture is cool enough - they should not melt.
Spread in a 9 x 13 pan and chill.
No-Bake Peanut Butter Squares
1 3/4 cups powdered sugar
1 1/2 cup margarine, softened
1 cup peanut butter (creamy or chunky)
1 tsp. vanilla
3 cups graham cracker crumbs (approximately 40 squares)
1 cup chopped peanuts (optional)
1 12-oz. package semisweet chocolate chips (2 cups)
1/4 cup peanut butter
Line a 9x9x2 inch pan with aluminum foil. (Leave about 1 inch hanging over the opposite sides so you can lift the bars easily from the pan.)
In a large bowl, mix the powdered sugar, margarine, 1 cup peanut butter, and vanilla. Stir in the cracker crumbs and peanuts. (The mixture will be stiff.) Press mixture into the pan.
Over low heat stir together the chocolate chips and 1/4 cup peanut butter until smooth. Spread over the mixture in the pan. Cover and refrigerate about an hour or until the chocolate is set. Remove from the pan and cut the bars into 36 squares. Refrigerate uncovered about 2 hours or until firm.
Cover and refrigerate any leftovers.
Unbaked Chocolate Oatmeal Cookies
* 2 cups sugar
* 1/4 pound margarine
* 1/2 cup milk
* 3 tablespoons cocoa
* 1 teaspoon vanilla
* 1/2 cup peanut butter (creamy or chunky)
* 3 cups quick cooking oats
Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.
Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.
Drop by spoonfuls onto waxed paper. Cool until firm.
Place in a refrigerator for 5-15 minutes to speed up the firming process...depending on how soon you want to enjoy the this candy-like treat!
